facebook twitter pinterest houzz

Allied Member, ASID
Licensed General Contractor
AZ ROC 287314

December 17, 2011

Irish Themed Dinner! FOR SATURDAY SUPPER!

Filed under: SATURDAY SUPPER — Tags: — jherzlinger @ 1:29 pm

Even though it’s not St. Patrick’s Day, I can not wait until March to cook one of my favorite meals! To start, brown scones, corned beef cabbage with parsley-mustard sauce, followed by chocolate-stout cake with Guinness ice cream


2 1/4 cups all-purpose flour

3/4 cup whole-wheat flour

3 tablespoon kosher salt

2 tablespoons plus 2 teaspoons baking powder

9 tablespoons unslated butter, chilled and cut into small cubes

1 cup plus 2 tablespoons buttermilk

Preheat the oven to 375 degree Fahrenheit

Place the flours, sugar, and baking powder in a food processor, and process 30 seconds, until well combined.

Add the butter and pulse about 10 times, until the mixture is a coarse meal.

With the machine running, quickly pour in 1 cup of the buttermilk. Stop the machine as soon as the dough comes together. It’s important not to overwork the dough.

Turn the dough onto a lightly floured work surface and bring it together with your hands into a large ball. Divide the dough into three pieces, and shape each of them into 5-inch-wide disc. Cut each disc into quarters.

Brush the tops of the scones with a little buttermilk. Place on a lightly buttered baking sheet and bake 25 minutes, until the scones are golden brown.


One 6-pound corned-beef brisket

2 onions

4 whole cloves

2 bay leaves, preferably fresh

1/2 bunch thyme

2 chiles de arbol

6 small carrots

9 golf ball-sized turnips

1 1/4 pounds yellow potatoes, peeled

1 medium green cabbage (about 2 pounds)

Parsley-mustard sauce (recipe follows)

*NOTE: timing is important aspect of this meal. While the meat is resting, finish cooking the vegetables. Though you can prep the vegetables in advance, it’s the best to wait and cook them at the last moment.

Preheat the oven to 325 degrees F

Place the coned beef in a large deep pot and cover with water by 6 inches. Bring to a boil over medium heat.

Cut the onions in half lengthwise, peel them, and poke one clove into each half.

When the water comes to a boil, turn off the heat and add the onions, bay leaves, thyme, and chilies. Cover the pot with plastic wrap (yes, it can go in the oven), aluminum foil, and a tight-fitting lid if you have one.

Cook the corned beef in the oven 4 to 4 1/2 hours, until it’s fork-tender. (Carefully remove the foil and plastic and pierce the meat with a fork. If the fork doesn’t penetrate easily, the corned beef is not ready.)

While the beef is cooking, peel the carrots, leaving 1/2 inch of stem. Cut the carrots in half lengthwise. Trim the turnip tops, leaving 1/2 inch of stem attached. Cut the turnips in half through the stems. Cut the potatoes into 1-inch chunks. Remove any tough outer leaves from the cabbage and slice it in half through the core. Cut each cabbage half into three wedges, leaving the core intact to hold the leaves together.

When it’s done, remove the meat from the oven, let it cool in a few minutes, and transfer it to a baking sheet.

Turn the oven up to 375 degree F.

Return the meat to the oven for about 15 minutes, until it browns and crisps on top. Let the corned beef rest 10 to 15 minutes before slicing it. Meanwhile, skim the fat from the broth. (There probably won’t be very much.) Taste the broth. If it tastes good-not too salty but nicely seasoned and meaty-set half of the liquid aside in a medium saucepan. If the broth is salty, add a little water before setting half of it aside.

Add water to the broth in the large corned-beef cooking pot until you have enough liquid to poach the vegetables. Bring to a boil over high heat, then turn the heat down to medium, and add the potatoes to the pot. Simmer 5 minutes and then add the cabage, turnips, and carrots. (If your pot is not big enough, divide the broth into two pots, adding more water if needed.) Simmer over low heat 15-20 minutes, until the vegetables are very tender. Test each type of vegetable occasionally, and if one is ready before the others, use tongs or a slotted spoon to take the vegetables out of the broth.

Taste the reserved broth and the vegetable-cooking broth. Combine them to your taste. If the vegetable broth tastes best, use it for the finished broth. If the vegetable broth is watery but has good flavor, add a little of it to the reserve broth, to you liking. Or, if you like the meat broth best, use it by itself.

Place the cabbage on a large warm platter. Slice the corned beef against the grain into 1/4-inch thick slices. Arrange the meat over the cabbage. Scatter the other vegetables over and around the platter. Pour over a good quantity of your chosen broth, and drizzle with the parsley-mustard sauce. Pass the extra broth and sauce at the table.


Place the shallots, vinegar, and 1/4 teaspoon salt in a small bowl, and let sit 5 minutes. Pound the parsely with a mortar and pestle and add it to the shallots. Whisk in the mustard and olive oil, and season with a squeeze of lemon juice, a pinch of pepper and a pinch more salt, if you like. Be careful not to over season, since the corned beef may be on the salty side.


2 cups all-purpose flour

3/4 cup unsweetened cocoa powder

1 1/2 teaspoon ground cloves

1/2 teaspoon ground cinnamon

1/2 teaspoon freshly ground nutmeg

1 cup Guinness stout

1 cup molasses

1 1/2 teaspoons baking soda

3 extra-large eggs

1/2 cup dark-brown sugar

1/2 cup granulated sugar

1 cup vegetable oil

1 teaspoon unsalted butter, softened

Guiness ice cream  (recipe follows)

Preheat the oven to 350 degree F

Sift the flour, cocoa powder, cloves, cinnamon, and nutmeg together into a large mixing bowl.

Pour the beer and molasses into a medium pot, whisk together, and bring to a boil over medium-high heat. Remove from the heat, and whisk in the baking soda. Don’t be surprised when it foams up.

In another bowl, whisk together the eggs and both sugars, mixing well to combine. Whisk in the oil, and then the beer mixture.

Make a well in the center of the dry ingredients. Pour in the liquid ingredients, whisking slowly until just incorporated. Be careful not to overmix or the cake will be tough.

Pour batter into a lightly buttered Bundt pan and bake 30 minutes. The cake is done when it begins to pull away from the sides of the pan and the top surface is just starting to crack. When you insert a skewer into the center, it should come out mostly clean. To kepp the cake moist, cover it with a dry kitchen towel as it cools. After 30 minutes, invert the cake onto a platter.

Serve slices of the cake with scoops of the Guinness ice cream.


1/2 vanilla bean

1 cup whole milk

1 cup heavy cream

2/3 cup Guimmess stout

2 tablespoons plus 2 teaspoons molasses

3 extra large egg yolks

1/3 cup granulated sugar

1/2 teaspoon pure vanilla extract

Split the vanilla bean in halt lengthwise. Using a paring knife, scrape the seeds and pulp into a medium saucepan. Add the vanilla pod, milk, and cream, and bring to a boil over medium heat. Turn off the heat, cover and allow the flavors to infuse for 30 minutes.

While the cream is infusing, whisk the beer and molasses together in a small saucepan, bring to a boil, and then turn off the heat.

Whisk the egg yolks, sugar, and vanilla extract together in a bowl. Whisk a few tablespoons of the warm cream mixture into the yolks to temper them. Slowly, add another 1/4 cup or so of the warm cream, whisking continuously. At this point you can add the rest of the cream mixture in a slow, steady stream, whisking continuously. Pour the mixture back into the pot, and return to the stove.

Stir the beer mixture into the cream and cook the custard over medium heat, 6 to 8 minutes, stirring frequently with a rubber spatula and scraping the bottom and sides of the pan. The custard will thicken and when it’s done wil the coat the back of the spatula. Strain the mixture, and chill at least 2 hours in the refrigerator. When the custard is very cold, process it in an ice cream maker according to the manufacturer’s instructions.

December 3, 2011


Filed under: SATURDAY SUPPER — jherzlinger @ 9:29 am

I have had a mad craving for ITALIAN food, something not really great in the Southwest! BUT I love cooking it! Tonight I am throwing an impromptu dinner party and wine tasting to celebrate a great week! I have friends coming over and we’re sampling three fabulous Italian white wines. How good does that sound?

So today’s menu I know you will love! It is really simple and fantastic! Let me know what you think and how it turned out!












First things first, the wine tasting! Set up wines (chilled of course) with plenty of glasses so guests can sip throughout the evening. I recommend a selection that includes La Scolca Gavi di Gavi Black Label (my favorite!), Antinori Cervaro Della Sala and Livio Felluga, Pinot Grigio.











Serves 4

12 (1/2 inch thick) slices from a long Italian loaf (3 inches wide)

3 1/2 tablespoons extra-virgin olive oil

2 (6 1/2 ounce) jars marinated artichoke hearts, drained, rinsed well and patted dry

2 tablespoons heavy cream

1/2 cup tablespoons chopped pitted green olives

3 tablespoons finely chopped red onion

*Preheat broiler and arrange bread slices in 1 layer on a baking sheet and brush tops with 1 1/2 tablespoons oil. Broil 4 to 6 inches from heat until golden on top, about 30 seconds, turn toasts over and broil until golden, about 30 seconds more. Transfer toasts to a rack to cool.

*Pulse artichokes with cream in a food processor until finely chopped. Transfer mixture to a bowl and stir in salt and pepper to taste.

*Stir together olives, onion and 1/2 tablespoon oil in a small bowl. Spread toasts evenly with artichoke cream and top with olive mixture. Drizzle with remaining 1 1/2 tablespoons oil just before serving.









Makes 24 hors d’ oeuvres

12 slices firm white sandwich bread

1/4 cup drained bottled capers (chopped)

6 oz fresh mozzarella cut into 1/4 inch thick slices at room temperature

1/4 cup all purpose flour

2 large eggs

2 tablespoons milk

1 tablespoon unsalted butter

2 tablespoons olive oil

*Divide capers among 12 bread slices and spread evenly. Divide mozzarella among 6 slices and sprinkle with pepper to taste. Make into 6 sandwiches then cut off and discard crusts to form 3 in squares.

*Coat sandwiches with flour, knocking off excess. Beat together eggs, milk and a pinch of salt and pepper in another small, shallow bowl. Heat 1/2 tablespoon butter with 1 tablespoon oil in a 10-inch heavy skillet over moderate heat until foam subsides. Meanwhile, coat 3 sandwiches with egg mixture.

*Fry, turning over once until golden brown then drain on paper towels. Coat and fry remaining 3 sandwiches in the same manner. Cut sandwiches into squares and serve immediately.








Serves 4

3 oz mâche (butter lettuce or watercress can be substituted)

1/2 teaspoon fine sea salt

1/4 teaspoon black pepper

*2 to 3 tablespoons extra-virgin olive oil

*Gently toss together mâche, sea salt, pepper and 1 tablespoon oil. Mound salad on plates and drizzle with remaining olive oil.











Serves 4

5 tablespoons unsalted butter cut into tablespoon pieces

12 oz dried egg fettuccine

1/4 teaspoon salt

1 cup finely grated Parmigiano-Reggiano

*Preheat oven to 250 degrees. Melt butter in a heatproof serving bowl in middle of oven for about 5 minutes.

*Cook fettuccine in a 6 to 8 quart pot of boiling salted water until al dente.

*Reserve 1/2 cup pasta cooking water then drain fettuccine in a colander. Immediately toss fettuccine with butter and salt in bowl then slowly add 3/4 cup cheese tossing constantly and adding enough cooking water to keep pasta moist.

*Season with salt and pepper to taste then sprinkle with remaining cheese.









1 large egg

3 tablespoons granulated sugar

1/2 teaspoon finely grated fresh orange zest

1/2 teaspoon fresh orange juice

1/2 cup whole milk ricotta

1/3 cup all purpose flour

1/8 teaspoon salt

1 cup olive oil

Confectioners sugar for dusting

*Whisk together egg and granulated sugar then whisk in zest, juice, ricotta, flour and salt until combined. Heat oil in a 10 inch heavy skilled over moderately high heat until hot but not smoking.

*Working in batches of 4, spoon 1 tablespoon of batter per fritter into oil and fry, turning over once until golden on both sides (about 2 minutes). Transfer with a slotted spoon to paper towels to drain and cool slightly.

*Dust fritters with confectioners sugar and serve immediately.

Kick dessert up a notch and pop open a bottle of Mionetto Il Prosecco Sparking Wine. Pairs perfectly with the Fritters and is a light treat after dinner.

Enjoy and have a wonderful weekend! Love, Jamie

November 26, 2011


Filed under: SATURDAY SUPPER — jherzlinger @ 2:04 pm

If you’re refrigerator is packed as full as mine with holiday leftovers, you will appreciate this easy dinner that will clear your fridge (or at least your turkey stash!). Pair with a large glass of white wine and of course, treat yourself to one of my favorite cookie recipes for dessert. Hope you all had a great Thanksgiving and enjoy the rest of your weekend! Love, Jamie




Spinach, Strawberry and Pecan Salad

1 pound fresh spinach (washed and dried)

1 pint strawberries (washed and halved)

½ cup pecan halves, toasted


1/3 cup raspberry vinegar

1 teaspoon dry mustard

1 teaspoon salt

½ cup sugar

1 cup vegetable or olive oil

1 ½ tablespoon poppy seeds

*Combine dressing ingredients except the poppy seeds in a blender. Add the poppy seeds by hand. Toss dressing with spinach, strawberries and hot pecans. The hot nuts will slightly wilt the greens.

Turkey Tetrazzini

1 pound Rigatoni

½ pound fresh mushrooms

1 stick (1/4 pound) butter

2/3 cup flour

1 large onion, sliced

5 cloves garlic, peeled and copped

4 cups chicken or turkey broth

2 cups light cream

¼ cup dry sherry

4 cups diced turkey, cooked

1 cup grated Parmesan cheese

1/3 teaspoon garlic powder

Salt and pepper to taste

*Cook and drain pasta according to package directions. Slice the mushrooms 1/8 of an inch thick and sauté in 2-3 tablespoons of the butter along with sliced onion and chopped garlic until lightly browned.

*Combine the remaining butter with flour and add broth stirring over low heat until thickened. Add the cream, salt, pepper, sherry and garlic powder.

*Divide the sauce in half. Add one half of the turkey meat and half of the mushrooms and cooked pasta. Butter a casserole dish and turn the pasta mixture into the casserole leaving a well in the center of the pasta.

*Turn remaining cooked turkey into the center of the pasta mixture. Top with Parmesan cheese and bake uncovered at 400 degrees for 20 minutes.

To drink: Mount Eden, Chardonnay Estate (Santa Cruz Mountains), 2007

White Chocolate Chip Cookies with Macadamia Nuts

½ cup unsalted butter, softened

1/3 cup sugar

1/3 cup packed brown sugar

1 egg

1 teaspoon vanilla

1 cup all purpose flour

½ teaspoon baking soda

¼ teaspoon salt

6 ½ ounces white chocolate, chopped

¾ cup macadamia nuts, halved

*Preheat oven to 350 degrees. Blend butter, sugars, egg and vanilla until fluffy, stopping once to scrape down sides of the bowl, about 1 minute. Add flour, baking soda and salt and mix until just combined. Stir in chocolate and nuts.

*Do not over mix. Arrange on a lightly greased or parchment lined cookie sheet, spaced about 2 inches apart.

*Bake at 350 degrees until lightly brown around edges, about 15 minutes. Cool on cookie sheet for 3 minutes, then remove to racks and cool completely.

November 19, 2011


Filed under: SATURDAY SUPPER — jherzlinger @ 12:51 pm

It’s the weekend before Thanksgiving so I thought I would give all of you chef’s a break and put together a menu that’s easy and absolutely delicious. I’m sharing with you my all-time favorite recipe for lasagna and I hope you love it as much as I do! Enjoy and have a great weekend! Love, Jamie





Escarole Soup

2 large garlic cloves, minced

2 tablespoons olive oil

1 cup chopped onion

12 cups chicken broth

½ teaspoon dried oregano, crumbled

½ cup tiny pasta shapes, such as egg flakes or pastina

1 head escarole (washed and cut into ½ inch strips)

3 hard boiled eggs (sliced thin and lengthwise)

1 cup coarsely grated parmesan.

*In a kettle, cook the garlic in the oil over low heat, stirring until pale golden. Add the onion and cook the mixture, stirring until onion is softened. Add the broth and the oregano, bring the mixture to a boil and add the pasta. Simmer the soup for 5 minutes, add the escarole and salt and pepper to taste and simmer the soup for 5 minutes more. Ladle the soup into soup plates, top it with the egg slices and sprinkle it with the parmesan.

Jamie’s Favorite Lasagna

1 lb sweet or hot Italian sausage (5 links)

½ lb ground beef

½ cup finely chopped onion

2 cloves garlic, crushed

2 tablespoons sugar

1 tablespoon salt

1 ½ teaspoons dried basil leaves

½ teaspoon fennel seed

¼ teaspoon pepper

¼ cup chopped parsley

4 cups canned tomatoes, undrained or 1 can Italian-style tomatoes

2 cans (6 oz size) tomato paste

1 tablespoon salt

12 curly lasagna noodles

1 container (15 oz) ricotta or cottage cheese, drained

1 egg

½ teaspoon salt

¾ lb mozzarella cheese, thinly sliced

¾ cup grated Parmesan cheese

*Remove sausage meat from outer casings and chop the meat. In a 5 quart Dutch oven, over medium heat, sauté sausage, beef (break up beef with wooden spoon), onion and garlic, stirring frequently until well browned (about 20 minutes).

*Add sugar, 1 tablespoon salt, the basil, fennel, pepper and half the parsley and mix well. Add tomatoes, tomato paste and ½ cup water, mashing tomatoes with a wooden spoon. Bring to boiling; reduce heat; simmer, covered and stirring occasionally until thick (1 to 1 ½ hours).

*In an 8 quart kettle, bring 3 quarts water and 1 tablespoon salt to boiling. Add lasagna, 2 or 3 at a time. Return to boiling, boil, uncovered and stirring occasionally, 10 minutes or just until tender. Drain in colander; rinse under cold water. Dry lasagna on paper towels.

*Preheat oven to 375 degrees. In a medium bowl, combine ricotta, egg, remaining parsley and salt and mix. In the bottom of a 13 by 9 by 2 inch baking dish, spoon 1 ½ cups sauce. Layer with 6 lasagna lengthwise and overlapping to cover. Spread with half of ricotta mixture; top with third of mozzarella. Spoon 1 ½ cups sauce over cheese; sprinkle with ¼ cup Parmesan.

*Repeat layering, starting with 6 lasagna and ending with 1 ½ cups sauce sprinkled with Parmesan. Spread with remaining sauce, top with rest of mozzarella and Parmesan. Cover with foil, tucking around edge.
* Bake 25 minutes, remove foil. Bake uncovered 25 minutes longer or until bubbly. Cool 15 minutes before serving.

Makes 8 servings.

Serve with your favorite bread (warmed of course!).

To Drink: Neudorf Vineyards, Chardonnay “Moutere” (Nelson), 2007

Lemon Sorbet

Serve with your favorite biscotti.

November 12, 2011


Filed under: SATURDAY SUPPER — jherzlinger @ 3:27 pm

It’s been a crazier week than usual with my trip to New York and the launch of JAMIE! I spent the week in New York and had the best time meeting with clients, catching up with friends and was lucky enough to attend the insanely inspirational Traditional Homes Woman of the Year Luncheon. I caught Other Desert Cities on Broadway and saw the Maurizio Cattelan exhibit at the Guggenheim which is not to be missed! The best part of the trip was watching the New York marathon with tens of thousands of people. It was an absolutely euphoric experience and makes me feel so grateful to live in this country. Amidst the excitement of the trip, we successfully launched JAMIE!! I cannot thank you enough for your tremendous support through emails, phone calls and comments. It means the world to me and I am so grateful! Have a wonderful weekend! Love, Jamie




Butternut Squash and Fennel Soup with Crème Fraiche and Candied Pumpkin Seeds

2 pounds Butternut squash

2 medium bulbs fennel

4 tablespoons extra-virgin olive oil

2 teaspoons fennel seeds

4 tablespoons unsalted butter

2 cups sliced onions

1 tablespoon thyme leaves

2 chiles de arbol (or red chile flakes)

1 bay leaf

¾ cup sherry

10 cups chicken or vegetable stock or water

¼ cup crème fraiche

Candied pumpkin seeds (recipe follows)

Kosher salt and freshly ground black pepper

*Preheat oven to 400 degrees. Cut the squash in half lengthwise and remove the seeds. Place the squash cut side down on a cutting board and use a sharp knife to remove the peel. Slice the squash into 1-inch thick wedges.

*Toss the squash and fennel with the olive oil, 1 teaspoon salt and some freshly ground black pepper. Place the vegetables flat on a baking sheet and roast about 35 minutes, until tender and slightly caramelized. Meanwhile, toast the fennel seeds in a small pan over medium heat 2 to 3 minutes, until the seeds release their aroma and are lightly brown. Pound them coarsely in a mortar.

*Heat a Dutch oven or soup pot over high heat for 2 minutes. Add the butter and when it foams, add the onions, fennel seeds, thyme, chiles, bay leaf, 1 teaspoon salt and a good amount of freshly ground black pepper. Reduce the heat to medium-high and cook about 10 minutes, stirring often until the onions are soft, translucent and starting to color.

*Add the squash and fennel and stir to coat with the onions for a minute. Turn the heat back up to high and pour in the sherry. Let it reduce for a minute or two and then add the stock and 1 tablespoon salt. Bring to a boil, turn down the heat and simmer 20 minutes.

*Strain the soup in a colander set in a pot. Put a third of the solids into a blender with ½ cup of the broth (you will puree the soup in batches). Process at the lowest speed until the squash mixture is pureed. Add another ½ cup broth and then turn the speed up to high and pour in more liquid, a little at a time, until the soup has the consistency of heavy cream. Blend at least a minute on high speed, until the soup is completely smooth and very creamy.

*Transfer to a container and repeat with the rest of the ingredients. You may not need all the liquid. Taste for balance and seasoning. Pour the soup into six bowls, spoon some crème fraiche in the center of each and scatter the pumpkin seeds over the top. Or serve family-style in a tureen with the crème fraiche and pumpkin seeds on the side.

Candied Pumpkin Seeds

¼ teaspoon cumin seeds

2 teaspoons unsalted butter

½ cup raw pumpkin seeds

1 tablespoon granulated sugar

Generous pinch each of ground cinnamon, paprika and cayenne pepper

1 teaspoon honey

Kosher salt

*Toast the cumin seeds in a small pan over medium heat 2 to 3 minutes, until the seeds release their aroma and are lightly browned. Pound them coarsely in a mortar.

*Melt the butter in the cumin pan over medium heat. Add the pumpkin seeds and sugar, then sprinkle the spices and a healthy pinch of salt over them. Toss the pumpkin seeds to coat them well with the putter and cook a few minutes, until just after they begin to pop and color slightly. Turn off the heat and wait 30 seconds. Add the honey, tossing well to coat the pumpkin seeds. Spread on a plate and let them cool.

Chicken Paillards with Parmesan Breadcrumbs, Escarole, Capers and Rosemary

6 boneless, skinless chicken breasts

¾ cup all-purpose flour

2 extra large eggs

4 ½ cups fresh breadcrumbs

1 cup grated Parmigiano-Reggiano

6 tablespoons chopped flat-leaf parsley

6 tablespoons extra-virgin olive oil

8 tablespoons (1 stick) unsalted butter

1 sprig rosemary, broken in half

1 chile de arbol (optional for an added kick, red chile flakes also work too!)

2 cloves garlic, sliced

2 heads escarole, core removed, leaves separated and cleaned

1 lemon, zest finely grated

2 tablespoons chopped capers

Kosher salt and freshly ground black pepper

*Place the chicken breasts between two pieces of plastic wrap and pound them with a mallet to an even 1/3 inch thickness. Place the flour on a plate or in a pie pan. Beat the eggs in a shallow bowl.  Combine the breadcrumbs, Parmigianino and 3 tablespoons chopped parsley in a shallow dish. Line the three dishes up in a row.

*Season the chicken breasts with salt and pepper. Dredge the chicken in the flour, then the egg and then the breadcrumb mixture, using your hands to pat the breadcrumbs onto the chicken.  Transfer the prepared chicken breasts to a large plate or baking sheet.

*Heat two sauté pans over high heat for 2 minutes. Swirl 2 tablespoons olive oil into each and wait a minute. Place three chicken breasts in each pan. Cook 3 minutes and then add 1 tablespoon butter to each pan. Cook another minute and when the crumbs are golden brown, carefully turn the chicken over. Turn the heat down to medium and cook a few more minutes until the second side is golden brown and the chicken is just cooked through. Remove the chicken to a baking sheet.

*Return the pans to medium heat and swirl 1 tablespoon olive oil into each pan. Divide the rosemary and chile between the two pans and let sizzle 30 seconds. Add half the garlic to each pan, stir a few seconds and then add the escarole to the pans. Season with salt and pepper and sauté gently 2 to 3 minutes, until the greens have just wilted. Season the escarole with a squeeze of lemon juice and transfer to a large platter. Place the chicken on top.

*Wipe out one of the pans and return it to the stove over medium heat. Add the remaining 6 tablespoons butter and cook until its brown and smells nutty. Remove from the heat and wait a few seconds. Add the capers, lemon zest, a generous squeeze of lemon juice and the remaining 3 tablespoons parsley. Carefully taste for seasoning. Spoon the caper brown butter over the chicken and around the escarole.

To drink: Windracer, Chardonnay Russian River Valley, 2007

Pumpkin Cake with Pecan Streusel

1 Butternut squash

8 tablespoons (1 stick) unsalted butter, plus a little for the pan

½ vanilla bean

2 cups all purpose flour

¾ teaspoon baking soda

¾ teaspoon baking powder

¾ cup granulated sugar

½ teaspoon ground cloves

1 teaspoon ground cinnamon

½ teaspoon freshly grated nutmeg

¼ teaspoon kosher salt

1 ½ cups whole milk

1 ¼ cups heavy cream

3 extra large eggs

1 tablespoon honey

Pecan streusel topping (recipe follows)

Maple ice cream (optional)

*Preheat the oven to 400 degrees. Cut the squash in half lengthwise and place on a baking sheet, cut side up (don’t remove the seeds yet, they give extra flavor). Cover with foil and roast about 1 hour until very tender. Let cool 10 minutes and then scoop out the seeds and discard them. Puree the warm squash through a food mill and measure out 1 ½ cups.

*Turn the oven down to 350 degrees. Cut a circle of parchment paper to fit the bottom of a 10-inch round cake pan. Brush the bottom of the pan with a little butter and then line it with the paper.

*Place the 8 tablespoons butter in a medium saucepan. Slice the vanilla bean lengthwise down the center and use a paring knife to scrape the seeds and pulp onto the butter. To make sure not to lose any of the seeds, run your vanilla-coated knife through the butter. Add the vanilla pod to the pan and cook the butter over medium heat 6 to 8 minutes, shaking the pan occasionally until the butter browns and smells nutty. Remove the vanilla pod and discard.

*Sift together the flour, baking soda, baking powder, sugar, cloves, cinnamon and nutmeg into a large bowl. Add the salt. Make a well in the center. In another large bowl, whisk the reserved 1 ½ cups squash puree, milk, ¼ cup cream, eggs and honey to combine. Pour the liquid into the well in the dry ingredients and whisk until incorporated. Stir in the brown butter, scraping with a rubber spatula to make sure you get all the brown bits from the pan.

*Pour the batter into the prepared pan and bake 25 minutes, then remove the cake from the oven and sprinkle the streusel evenly over the top. Bake the cake another 45 minutes, until the topping is crisp and the cake has set. Cool the cake on a rack for at least 15 minutes.

*In a stand mixer fitted with the whisk attachment, whip 1 cup cream to soft peaks. Cut six slices from the cake and serve with scoops of maple ice cream and dollops of whipped cream.

Pecan Streusel Topping

¼ cup pecans

1 teaspoon grapeseed oil

¼ teaspoon kosher salt

 4 tablespoons cold unsalted butter, cut into cubes

¼ cup granulated sugar

1 tablespoon brown sugar

¼ cup plus 2 tablespoons all purpose flour

¼ teaspoon ground cinnamon

1/8 teaspoon freshly grated nutmeg

*Preheat the oven to 375 degrees. Spread the pecans on a baking sheet and toast them 8 to 10 minutes, until they darken slightly and smell nutty. When the nuts have cooled, chop them coarsely. Toss the nuts with the oil and salt.

*In a food processor, pulse the butter, sugars, flour, cinnamon and nutmeg until just combined. Remove to a bowl, stir the salted pecans and chill until ready to use.

Related Posts Plugin for WordPress, Blogger...
Older Posts »
In accordance with the U.S. Copyright Act of 1976, the scanning, uploading, and electronic sharing of any part of this portfolio and its pictures, without the permission of Jamie Herzlinger Interiors constitutes unlawful piracy and theft of the designer's intellectual property. If you would like to use material from the portfolio (other than for review purposes), prior written permission must be obtained by contacting Jamie Herzlinger Interiors at . Thank you for your support of the designer's rights.
© Jamie Herzlinger | Site Map